Easy Fish Tacos

• Gluten free

• Seafood

  • 1 1/2 lbs Haddock fish fillets, fresh

• Produce

  • 1 Carrot, large organic
  • 1/2 cup Cilantro, Fresh organic
  • 2 tbsp Fresh or pickled jalapenos
  • 2 tsp Garlic powder
  • 1 Lime, zest and juice from whole fresh
  • 1/2 head Of a small organic green cabbage, small organic

• Condiments

  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar, raw
  • 1/4 cup Vegetable oil

• Bread & Baked Goods

  • 12 Corn tortillas, fresh

• Dairy

  • 1/2 cup Sour cream

Found on tastyeverafter.com

Description

Ingredients

• FOR THE FISH MARINADE:
• 1½ pounds of fresh haddock fish fillets, or substitute another firm white fish
• 1 tablespoons chili powder
• 2 teaspoons garlic powder
• ½ teaspoon sea salt
• ¼ cup vegetable oil
• the zest and juice from 1 whole fresh lime
• 12 fresh corn tortillas
• additional accompaniments: chopped onion, sliced avocado, lime wedges
• FOR THE SPICY SLAW:
• ½ head of a small organic green cabbage, shredded
• 1 large organic carrot, shredded
• 2 tablespoons fresh or pickled jalapeños, chopped
• ½ cup fresh organic cilantro, chopped
• ½ cup sour cream
• ¼ cup raw apple cider vinegar
• 1-2 tablespoons fresh lime juice
• Additional accompaniments: pico de gallo

Directions

• FOR THE FISH MARINADE:
• Place the haddock fish fillets in a shallow baking dish and set aside. In a small bowl, mix together the chili powder, garlic powder, salt, oil, and the zest and juice from a lime. Pour over the fish fillets, making sure the fish is covered with the marinade. Cover with plastic wrap and place in the refrigerator for at least an hour. If no time to marinate for an hour, let sit for at least 5 minutes before cooking.
• FOR THE SPICY SLAW:
• In a large bowl, combine all slaw ingredients (cabbage to lime juice) and mix well. Cover and place in the refrigerator for at least 1 hours, to let flavors develop.
• When ready to bake fish, preheat oven to 375F degrees. Place marinated fish fillets on a silicone mat or parchment paper lined baking sheet. Bake for 15 minutes, or until fish is opaque and flakes easily.
• To serve, place desired amount of fish inside a fresh corn tortilla, top with the slaw and additional accompaniments. Enjoy by eating immediately!